Katie Barber
More ideas from Katie
Clementine marmalade - a delicious homemade marmalade using clementines, great for Christmas gifts!

Clementine marmalade - a delicious homemade marmalade using clementines, great for Christmas gifts!

This eggnog recipe is incredibly special. It’s super flavourful and doesn’t just taste like sweet milk, and the holidays just aren’t the holidays without it.

In celebration of National Egg Nog Day and Christmas Eve here is "The best eggnog in the world" recipe.

5 Minute Blender Eggnog | Homemade eggnog, made in your blender in just 5 minutes! Rich and creamy, yet surprisingly light, this holiday drink packs a big punch of flavor! | http://thechunkychef.com

This light and deliciously creamy homemade eggnog can be made in just 5 minutes in your blender! Nothing hits the holiday spot more than a cup of eggnog!

applepiejam

This Apple Pie Jam tastes just like what it sounds like – apple pie filling. Rather than using it as jam on toast (which I’m sure would be tasty as well), I’ve been heating it up and using it as a sauce for pancakes, a glaze for pork chops, etc.

Carmel Apple Jam

a Latte' with Ott, A: Holiday gift: Carmel Apple Jam I can't wait to try this recipe for apples!

Spreadable Cinnamon Apple Caramel makes a welcome change from regular caramel. Keep a jar in the fridge for pancakes, toast, ice-cream and crumpets.

Spreadable Cinnamon Apple Caramel makes a welcome change from regular caramel. Keep a jar in the fridge for pancakes, toast, ice-cream and crumpets.

how to make simple tasty toffee apple jam

Another pinner said: Toffee Apple Jam~The crackly hard almost over the toffee apples were my favourite part. The crackly hard almost over-sweet toffee giving way to a juicy apple underneath.

Rosemary Jelly

This Peach and Amaretto Jam is the perfect accompaniment to toast, scones or pancakes. Make a batch, fill some Kilner jars and stock up for the season. A Kilner jar of Peach and Amaretto jam will also make a great gift.

Crisp salt and pepper pork belly

30 mins at 220 C, then 25 mins per at 160 C. Unctuous, succulent pork belly simply roasted with salt and pepper with the crispest crackling.